My Grandmothers Coconut Cream Pie
From bondc 16 years agoIngredients
- 1 pie shell, baked shopping list
- Filling: shopping list
- 3/4 c. sugar shopping list
- 1/2 t. salt shopping list
- 3 T. cornstarch shopping list
- 2 T. flour shopping list
- 3 c. milk (or half-and-half, or 2:1 milk and cream, if you want it richer) shopping list
- 5 egg yolks, beaten shopping list
- 1 3/4 c. sweetened coconut shopping list
- Meringue: shopping list
- 5 egg whites, room temperature shopping list
- 1/2 c. sugar shopping list
- 1/4 t. cream of tartar shopping list
- 1/4 c. sweetened coconut shopping list
How to make it
- Preheat the oven to 450.
- First, the pie shell. If you use one of those supermarket pie shells you unroll, you'll have to roll it out some more, because they contain too much fat and they shrink. Roll it out enough that you can lay it in the pan and crimp a substantial rim around the outside. Bake it according to recipe or package instructions.
- Mix the sugar, salt, cornstarch, and flour together in a heavy pan. Over medium heat, gradually blend in the milk. Cook, stirring constantly, until it thickens. Quickly beat a couple of spoonfuls of the hot filling into the egg yolks to temper them, then mix them into the filling, and cook, stirring constantly, for three minutes. Turn off the heat, add the coconut, and pour into the pie shell.
- Make the meringue. Start beating the whites in a clean bowl. Add the cream of tartar, and beat until foamy. Start beating in the sugar, a couple of tablespoons at a time, and beat until the whites are stiff and glossy, but not dry. Plop the meringue all over the edges first, then the middle. Seal the meringue to the edges of the crust (if you don't do this, the meringue will weep), then smoosh it around with a spoon so it covers the whole pie. Use the spoon to swirl it all over, then sprinkle the coconut on top. Bake until the meringue is golden and the coconut brown and toasted (watch it closely). Let the pie cool at least an hour before you eat it (or try, anyway).
The Rating
Reviewed by 4 people-
the easiest and best pie I ever made-use I cup sugar and 2 squares unsweetened chocolate and yes it is also the best and failproof pies I ever made I have been cooking and baking for 60 years.
krafty in PASADENA loved it -
I love coconut cream pie and yours sounds like a winner.
scotbrit in Lexington loved it -
Perfect - Fail proof! I'm sold, this is my kind of pie. ^^^^^5 and thanks for sharing this recipe.
dixiesmom in Winnipeg loved it
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